Grilled Spiced Chicken Thighs on Rice
Grilled Spiced Chicken Thighs on Rice
Ingredients
For the Homemade Grill Seasoning
- 2 tablespoons smoked paprika, or sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon coarse salt
- 2 teaspoons brown sugar, optional
- 1 teaspoon chili flakes, or cayenne
- 1 teaspoon dried thyme, or rosemary, optional
For the Grilled Chicken
- 600 g boneless, skinless chicken thighs
- 2-3 teaspoons homemade grill seasoning
- 1 tablespoon olive oil, or neutral oil
- small pinch salt, only if your seasoning isn’t salty
- as needed rice, for serving
- as needed olive oil, for drizzling
- as needed melted butter, for drizzling
- as needed fresh herbs, such as parsley or chives, optional, for topping
Instructions
- 1
To prepare the homemade grill seasoning, combine the smoked paprika (or sweet paprika), garlic powder, onion powder, freshly cracked black pepper, coarse salt, brown sugar (if using), chili flakes (or cayenne), and dried thyme (or rosemary, if using) in a small bowl. Mix well until all ingredients are thoroughly combined. Store in a sealed jar for future use.
⏱️ 5 min
- 2
Place the boneless, skinless chicken thighs in a bowl. Add 2–3 teaspoons of the prepared homemade grill seasoning, 1 tablespoon of olive oil or neutral oil, and a small pinch of salt (only if your seasoning is unsalted). Massage the seasoning and oil into the chicken until each piece is fully coated.
⏱️ 5 min
- 3
Marinate the seasoned chicken for at least 30 minutes at room temperature, or for up to 12 hours in the refrigerator. If marinating for longer, ensure the chicken is covered.
- 4
Heat a stainless-steel pan over medium-high heat until it is very hot. Add a thin film of oil to the pan.
⏱️ 2 min
- 5
Carefully place the marinated chicken thighs into the hot pan. Sear the chicken for 3–4 minutes per side, until a deep golden-brown crust forms.
⏱️ 8 min
- 6
After searing, lower the heat slightly and continue to cook the chicken through until the internal temperature reaches 75°C (165°F). Use a meat thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 75
- 7
Remove the cooked chicken from the pan and let it rest for 2–3 minutes before slicing.
- 8
Slice the rested chicken and serve it immediately over a bed of rice. Drizzle with additional olive oil or melted butter for extra shine and flavor. If desired, garnish with fresh herbs like parsley or chives.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Spiced Chicken Thighs on Rice
For the Homemade Grill Seasoning
- 2 tablespoons smoked paprika, or sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon coarse salt
- 2 teaspoons brown sugar, optional
- 1 teaspoon chili flakes, or cayenne
- 1 teaspoon dried thyme, or rosemary, optional
For the Grilled Chicken
- 600 g boneless, skinless chicken thighs
- 2-3 teaspoons homemade grill seasoning
- 1 tablespoon olive oil, or neutral oil
- small pinch salt, only if your seasoning isn’t salty
- as needed rice, for serving
- as needed olive oil, for drizzling
- as needed melted butter, for drizzling
- as needed fresh herbs, such as parsley or chives, optional, for topping
Instructions
- 1
To prepare the homemade grill seasoning, combine the smoked paprika (or sweet paprika), garlic powder, onion powder, freshly cracked black pepper, coarse salt, brown sugar (if using), chili flakes (or cayenne), and dried thyme (or rosemary, if using) in a small bowl. Mix well until all ingredients are thoroughly combined. Store in a sealed jar for future use.
⏱️ 5 min - 2
Place the boneless, skinless chicken thighs in a bowl. Add 2–3 teaspoons of the prepared homemade grill seasoning, 1 tablespoon of olive oil or neutral oil, and a small pinch of salt (only if your seasoning is unsalted). Massage the seasoning and oil into the chicken until each piece is fully coated.
⏱️ 5 min - 3
Marinate the seasoned chicken for at least 30 minutes at room temperature, or for up to 12 hours in the refrigerator. If marinating for longer, ensure the chicken is covered.
- 4
Heat a stainless-steel pan over medium-high heat until it is very hot. Add a thin film of oil to the pan.
⏱️ 2 min - 5
Carefully place the marinated chicken thighs into the hot pan. Sear the chicken for 3–4 minutes per side, until a deep golden-brown crust forms.
⏱️ 8 min - 6
After searing, lower the heat slightly and continue to cook the chicken through until the internal temperature reaches 75°C (165°F). Use a meat thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 75 - 7
Remove the cooked chicken from the pan and let it rest for 2–3 minutes before slicing.
- 8
Slice the rested chicken and serve it immediately over a bed of rice. Drizzle with additional olive oil or melted butter for extra shine and flavor. If desired, garnish with fresh herbs like parsley or chives.
⏱️ 3 min